I have blogged about using Greek yogurt in my salad dressings. This was my second try at a Caesar dressing using Greek Yogurt. I think this is a great dressing for Greek Yogurt but there are such strong flavors added that the yogurt really serves as a base. In this case, it makes for a really nice creamy dressing which went particularly well with a spicy main dish – Gumbo.
I made homemade croutons with a lot of garlic and a really good crunch to round out this salad.
Deconstructed Caesar Salad:
Take one french roll (the bread I had planned to use had turned bad. Plan B, run to Whole Foods). Dice into 1/4″ cubes and spread out on a baking sheet. Drizzle generously with olive oil and sprinkle generously with garlic powder. Bake in a 325 degree oven for 20+ minutes. Keep an eye on them but bake them until they are good and brown.
1 cup of fat-free Plain Greek yogurt
1 tbsp of minced garlic
2 teaspoon Dijon mustard
2 teaspoon malt vinegar
4 – 6 tbsp of olive oil
3 tsp of anchovie paste
salt and black pepper to taste